Method

1. For the French Dressing: combine all the ingredients together and season, to taste, with salt and freshly ground black pepper. Set aside.

2. For the mayonnaise: put the egg yolks into a glass bowl, add the salt, mustard and vinegar and whisk together.

3. Gradually add the oil, drop by drop, whisking all the time. Dont add the oil to quickly or the mixture will split. Continue adding the oil in a steady stream, whisking continuously, until the mixture is thick and smooth and you have incorporated all the oil. Season, to taste, with salt and freshly ground black pepper. Set aside.

4. For the smoked salmon and avocado: flake the smoked fish into a bowl and gently mix in the diced avocado, chopped spring onions and squeeze of lemon juice.

5. In a small bowl, mix 2 tablespoons of the mayonnaise with 1 tablespoon of the French dressing (reserve the rest for other recipes). Stir the mixture very gently into the fish until lightly coated, taking care not to break the pieces of fish up too much, then season with salt and freshly ground black pepper.